Roasted Tomato Soup

Ingredients

• 28 ounce can whole tomatoes
• 1/2 onion, cut into quarters
• 1 garlic clove, peeled
• 2 sprigs fresh thyme (or 1/2 teaspoon dried)
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 cup vegetable broth

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Remove the tomatoes from the can, reserving the tomato juice.

3. 3

   Place the tomatoes, onion, garlic and thyme on a sheet tray and toss with the olive oil. Season with salt and pepper.

4. 4

   Roast for 30 minutes or until onions start to caramelize.

5. 5

   Add roasted veggies to a blender with the reserved tomato juice and vegetable broth. Puree until smooth.